'Falafel' is a deep-fried ball or patty made from ground chickpeas, fava beans, or both. Falafel is a traditional Arab food, usually served in a pita, which acts as a pocket, or wrapped in a flat bread known as lafa; "falafel" also frequently refers to a wrapped sandwich that is prepared in this way. Falafel balls may also be eaten alone as a snack or served as part of a meze (a selection of small dishes/snacks).

      Generally accepted to have first been made in Egypt, falafel has become a dish eaten throughout the Middle East. The Copts of Egypt (native Christians of Egypt) claim to have first made the dish as a replacement for meat during Lent. The fritters are now found around the world as a replacement for meat and as a form of street food.

White Channa/ Chick peas-1cup
Parsley/coriander leaves, roughly chopped- 1small bunch
Onion, chopped-1
Garlic, chopped-2cloves
Green chilli, chopped-1(optional)
Coriander powder-1teaspoon
Salt- to taste
Baking soda- ½ teaspoon
Oil- for frying

  •  Soak the channa 6-7 hours or over night.  
  • In a blender add the above ingredients and grind coarsely. (don't make as paste)
  • Take the falafel mould/ using a small bottle cap, or using hand shape the falafel into small flat patties.
  • Heat the oil on medium flame and deep fry the falafel till crispy and golden brown on outside.
  • Note: Can be eaten with hummus or made as a sandwich using Arabic Pita bread (khubz)